Search results

ok great thank u! as far as the wheat goes? I was lookin at the different base malts and only noticed "white wheat" is that the same thing? I thought that was used to make wits?as u can see I have never done all grain but want to give this one a try. I think the beer will taste fuller with more...

i did my wheat almost the same way, (more like orange hefe) used 5 navel orange zest. 4 at flame out, 1 in secondary and 1/3 tsp coriander 5 min left of boil, 1/4 tsp more in secondary. (hope i didnt confuse) make sure to keep the white part of the orange out (real bitter). will be bottlin in 2...

thanks Man !!!!

Hey Everbody. i just wanted to ask if you dont mind, is there a particular regulator i should stay away from? tryin to stay on a budget and found this one at kegconnection.com. any other place with quality products you can recommend? Thanks a lot n God Bless Ya'll...

hmmmmmmmmmmmm not sure. maybe somebody else could answer.

thank you cats for the quick replies. I went ahead and rehydrated 2 packets and pitched at 68-70. in about 3 hours it was already workin. I think I'm start using liquid yeast for now on. just keep readin bad stuff about the dry stuff. thanks again and Gid Bless.

i have another safale 33 pack should i redo it? or throw that one in too?

ok cool. the yeast around 80 degrees and the wort is gettin there. but its prolly 78. i was told if i pitch this yeast any higher than 75 it will be fusel city

ok so i just brewed a batch witha new pot. i am having trouble gettin it down to 68 to pitch this SAFALE 33 that i rehydrated almost 2 hours ago. temp is at 78. its just takin time. i got it in the carboy and in the bath wit ice. is it ok for the yeast to sit that long? it covered and all...

cool thanks i had seen that in my searches. does it have a good basil taste? boilin' the honey? "The problem with boiling honey is that honey is made up of hundreds of different compounds that create it's flavor profile. Many of these flavor compounds are volitile, meaning they vaporize and...

yeah my wife adds is to a lil drink she makes and i thought about it. after researchin' i see that there is a honey basil from Bison. of course neva' had it but looks like alot of people say that cant even taste the basil. but anyway i wanted to make a wheat and add it. just didnt know how much...

any one ever do a lemon basil wheat? or even a basil wheat ? how much did or would u add and when to add it? (5 gal) dry hop or not? any particular hop? i was thinkin about doin one. thanks and God Bless

KUNG FU !!!!!!!! hu ha ha ha ha ha ha !

yeah i agree..... the alcohol preserves it. i did a banana wheat and a fig wheat, and before i put the fruit in i steamed it. everything worked out fine in both brews. so if you are a little worried. you can steam it. i hear some cats freeze the fruit then steam. some boil, some freeze and let...

the only problem with that is fruit beers usually have alot of coagulated pectin in suspension. so you either have to filter it, crash it, or say F#@* it ! what ever floats ya jammy!!

i have to say, i did my Wheat and added 3 lbs of fig to the secondary. to get it off the fruity trub, i used a big nylon grain bag over the auto syphon. (like a sock). worked pretty good. well i also did a banana wheat and i cold crashed it in the ice box for 3 days. Worked Great ! all the trub...

Hey Mr. Revvy! Well i learned that from you so i thought i would pass your knowledge on!! - God Bless

yeah bra, just don't get discouraged if the first one you taste isnt just "right" trust me they get better and better. i always taste a warm one a week after bottling. then at 2 weeks i chill one and taste. i was actually told to taste my beers, 1 every week. you learn alot that way! the taste...

Lol !!!!!!!!!!!

ok thanks gentlemen! thats what i was lookin for! next time i will make a starter! God Bless